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Chardonnay must floated and fermented at a temperature between 14 and 16ºC for 10 days with immediate racking to clean the wine.
Aged on its lees for 2 months.
Chardonnay must floated and fermented at a temperature between 14 and 16ºC for 10 days with immediate racking to clean the wine.
Aged on its lees for 2 months.
